Apr 28, 2002 4 min read

Simple Steps to Good Health “Living the best life possible is everyone’s dream. For positive self-assurance, maintain a healthy weight through smart, sensible eating habits and achieve strength and fitness with a regular exercise regime,” says fitness guru, Bob Greene.

For results that last, Greene recommends making small, simple changes to your daily routine and slowly building up to a healthier lifestyle:

Going meatless on Mondays is a great first step toward kicking some of the saturated fat and cholesterol out of your daily diet. With the number of meatless options available in today’s favorite foods, it’s never been easier to try going meatless once a week.

Start on the road to fitness by walking just half an hour each day. Gradually add strength training and aerobic exercise at least three days a week, and you will be well on your way to a better, healthier lifestyle.

Bob Greene is author of the New York Times No. 1 Best Seller Get With the Program and is also co-author of two books with Oprah Winfrey.

Tip: Bring the fun outside.

Heat the sausages and pizza outdoors on the barbecue grill for a smoky flavor throughout.

FIRECRACKER CHIK’N

SALAD

2 frozen spicy chicken patties

1/4 cup French salad dressing

1 1/2 tablespoons teriyaki sauce

2 teaspoons sesame seeds, toasted

4 cups torn leaf lettuce

1/4 cup shredded red cabbage

2 green onions, sliced

2 tablespoons chow mein noodles

1/2 cup mandarin orange slices, drained

Heat patties as directed on package; slice into strips.

Mix dressing with teriyaki and sesame seeds.

Top lettuce with chik’n strips and remaining ingredients; drizzle with dressing.

Makes 2 servings.

Tip: To toast sesame seeds, cook and stir in small nonstick skillet on medium heat 2 to 3 minutes or until lightly browned.

SANTA FE STUFFED PEPPERS

1 pouch (1 cup) frozen meatless ground burger

1/2 cup frozen corn

1 cup salsa, divided

3/4 cup cooked brown or white rice

1/2 cup shredded cheddar and Monterey Jack Cheese

1 tablespoon chopped fresh cilantro

1 large bell pepper, cut in half lengthwise, seeds removed

Heat and stir ground burger, corn and 1/2 cup of the salsa in nonstick skillet on medium heat 5 minutes or until thawed. Remove from heat. Stir in rice, cheese and cilantro.

Mix remaining 1/2 cup salsa and 2 tablespoons water in bottom of 8-inch glass baking dish. Spoon burger mixture firmly into pepper halves; place in dish. Cover with foil.

Bake at 400øF for 30 minutes. Spoon sauce from bottom of dish over peppers before serving. Makes 2 servings.

HAWAIIAN PIZZA

2 frozen meatless smoked sausages

1 Italian pizza crust (12-inch) or 2 crusts (6-inch)

1/4 cup barbecue sauce

1/2 cup shredded mozzarella and cheddar cheese

1/4 cup pineapple tidbits, drained

1/4 green pepper, sliced

1/4 small onion, sliced

Microwave sausage as directed on package; cut into slices.

Spread pizza crust with barbecue sauce; top with sausage slices and remaining ingredients.

Bake on cookie sheet at 450øF for about 10 minutes or until cheese is melted. Makes 4 servings.

Tip: To grill, assemble pizzas as directed.

Place pizza directly on gas grill on low heat. Cover.

Cook about 8 minutes; rotating occasionally until bottom of pizza is crisp and cheese is melted.

BISTRO BAGEL

CHEESEBURGER

2 frozen meatless cheeseburgers

1/4 red onion, sliced

2 teaspoons olive oil, divided

1 portobello mushroom, sliced

1 teaspoon balsamic vinegar

2 bagels, toasted

Arugula or leaf lettuce

Heat cheeseburgers as directed on package.

Cook and stir onion in nonstick skillet with 1 teaspoon olive oil on medium-high heat until softened. Remove from skillet.

Add remaining oil to skillet; cook mushroom slices, turning occasionally until lightly browned.

Stir in onion and vinegar.

Serve cheeseburgers on bagels with arugula, and mushroom and onion mixture.

Season with freshly ground pepper.

Makes 2 servings.

Grilling tip: Onion and mushrooms can be grilled together in foil pan with olive oil.

GRILLED SAUSAGE WITH HERB MUSTARD

1/4 cup light mayonnaise

2 tablespoons honey mustard

1 teaspoon minced fresh chives or dill

1 package (10 ounces) frozen meatless smoked sausage

4 hot dog buns, split

Leaf lettuce

Chopped tomato

Mix mayonnaise, mustard and chives; refrigerate.

Grill sausages as directed on package. Serve on buns with lettuce, tomato and mustard sauce.

Makes 4 servings.

Make ahead: Sauce can be prepared ahead, covered and stored in refrigerator up to 3 days.

For additional meatless recipe ideas, visit www.bocaburger.com.